Andouille Sausage

  • Total: 25 hr 5 min
  • Prep: 24 hr 15 min
  • Cook: 50 min
  • Yield: 5 pounds
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1 boneless pork butt, about 5 pounds, cut into 1-inch pieces

1/2 cup Rustic Rub, recipe follows

1 1/2 teaspoons chili powder

1/4 cup paprika

1 1/2 teaspoons file powder

3 teaspoons freshly ground black pepper

1 teaspoon cumin

1 1/2 teaspoons crushed red pepper

2 teaspoons garlic powder

2 teaspoons salt

1/4 cup chopped garlic


8 tablespoons paprika

3 tablespoons cayenne

5 tablespoons freshly ground black pepper

6 tablespoons garlic powder

3 tablespoons onion powder

6 tablespoons salt

2 1/2 tablespoons dried oregano

2 1/2 tablespoons dried thyme


  1. Prepare the smoker. In a mixing bowl, toss the pork with the remaining ingredients together. Cover and refrigerate for 24 hours. Remove from the refrigerator and pass the meat through a meat grinder with a 1/2-inch die attachment. Remove half of the meat and pass through the grinder a second time. Stuff 1/2 the sausage into 1 1/2-inch casings. Tie the casings at 4-inch intervals for individual links. Form the remaining mixture into 4-ounce patties. Place the casings and patties in the smoker and smoke for 25 to 30 minutes. Remove from the smoker and cool.


  1. Combine all ingredients and store in an air-tight container.